Cooking from the Glossies: Chocolate Cream Cheese Cupcakes

If you like cream cheese brownies, you'll love these Chocolate Cream Cheese Cupcakes,from the March issue of Bon Appétit magazine. They have a deep chocolate flavor with a tangy cream cheese and chocolate chip filling.

They weren't too sweet, and the ratio of filling to cake was just right. My only complaint would be that the recipe makes a little too much cake and filling for 12 cupcakes. I had to fill the cupcake liners a third more than called for and I still had a bit more leftover batter than I would have liked.

I hate waste, especially when it comes to cupcake batters and cream cheese fillings. So I did what I had to do and licked the bowl clean. It's a tough life I lead—I know.

Procedures

1

To make the filling: Using electric mixer, beat cream cheese in medium bowl. Add egg, sugar, salt, and vanilla and beat until almost smooth. Fold in chocolate chips.

2

To make the cupcakes: Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk first 5 ingredients in small bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Beat in eggs. Stir in vanilla and chocolate; beat at high speed 5 seconds. Beat in flour mixture alternately with milk. Beat on high for 5 seconds to blend.

3

Divide batter among cups, filling 2/3 full. Place 1 heaping tablespoonful cream cheese filling in each center and swirl with a toothpick.